Eggnog Cream Pie

impressive festive pie
Impressive festive pie
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Ingredients

For Crust:
8 oz All-purpose flour
4 oz Butter cold and cubed, or an equal mix of butter and lard
1 oz Sugar fine
1 Large eggs free-range
1-2 tsp Milk to bind
For Filling:
4 Large eggs
2 Egg yolks large, lightly beaten
1/2 cup Sugar fine
2 cups Heavy cream
2 Cloves
4 tbsp Brandy
½ tsp Nutmeg whole, freshly grated

Nutritional information

424
calories
21,2g
fat
54,4g
carbohydrates
9,3g
protein
199mg
cholesterol
191mg
sodium
Ingredients
  • For Crust:

  • For Filling:

Eggnog Cream Pie

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This Eggnog Cream Pie is a fantastic festive dessert. It is a creamy, alcohol-infused egg custard that sits in a sweet pastry crust. In this recipe, I give directions for a sweet pastry crust, but if you don’t have time or pastry isn’t your strong point, simply use a store-bought pie shell. I won’t tell anyone!

To make this pie, start by making a pastry crust. Line a pan with the pastry and chill in the refrigerator while you make the filling. To make the eggnog custard, beat eggs in a mixer. Gently warm the cream with the cloves over low heat. Be very careful not to bring the mixture to a boil, or the cream may curdle. Add the brandy and gradually pour the warm cream over the eggs, stirring constantly, to ensure the eggs don’t scramble. Pour the filling into the pie shell and bake.

To make my Eggnog Cream Pie, you will need the following ingredients:

Ingridiens for Eggnog Cream Pie

Steps to make Eggnog Cream Pie

1

Prepare pan

2

Use a little butter, grease a 9 by 1½-inch loose-bottomed tart pan and set aside.

2

Make crust

2

Place 8 ounces of flour, 4 ounces of butter, and 1 ounce of sugar into a large baking bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse grains of sand.

3

Add egg

2

Add 1 egg and use a cold knife to stir and bind the mixture. If the pastry is still dry and not coming together, add the milk one teaspoon at a time and keep mixing.

4

Line prepared pan with pastry

30

Sprinkle a work surface generously with flour. Use a rolling pin to gently roll the pastry. Line the tart pan and trim any rough edges. Place the pan in the refrigerator to chill for a minimum 30 minutes.

5

Preheat oven

5

Heat oven to 400 °F.

6

Prepare filling

3

Beat 4 large eggs and 2 egg yolks in the bowl of a stand mixer until light and frothy.

7

Heat cream

3

Place 2 cups of cream in a saucepan with 2 cloves and heat gently over low heat. Be careful that the cream does not boil or it may curdle. Add 4 tablespoons of brandy and stir well.

8

Add cream to eggs

2

Slowly pour the warm cream into the bowl with the eggs and stir constantly to ensure it does not scramble.

9

Transfer filling to pie crust

1

Carefully transfer the eggnog mixture to the chilled pie crust.

10

Bake

30

Bake in the middle of the oven for 10 minutes. Reduce the heat to 350 °F and continue to bake for 20 minutes until the filling is set and the top is golden brown.

11

Serve

Remove from the oven and leave to cool to room temperature before slicing.

This Eggnog Cream Pie is a delicious boozy creamy dessert! Don’t forget to tag #CookMeRecipes in your Instagram post if you try this one.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Yummy! Thanks for sharing!

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